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Author Notes:Last Thursday, my friend Jan was the victim of a hit and run, struck down as she walked through a parking lot. With multiple fractures in both legs, she became confined to a wheelchair, abruptly robbed of her independence. By the weekend, however, she was musing aloud about a salmon recipe to make during her recovery, and coaching me on a recipe for red peppers with tapenade. They grew them tough in North Dakota...We enjoyed this "contorno", or side dish, with parmesan chicken. The dish uses simple ingredients and is easily assembled. The credit goes to my treasured and much-loved friend. —Lizthechef

Serves: 4

4
tablespoons olive oil, divided use

1
cup pitted California black olives

3
anchovies

2
garlic cloves, peeled and roughly chopped

2
tablespoons capers, drained and rinsed

1/2
cup flat-leaved parsley, roughly chopped

2
large red bell peppers

3/4
cup dry red wine

Preheat oven to 400 degrees.

Heat 2 T. olive oil over medium heat, using medium-sized skillet. Add the olives and saute for five minutes.

Using a food processor, puree the olives and oil. Now add the anchovies, garlic, capers, parsley and remaining 2 T. olive oil.Puree until smooth.

NOTE: My husband and I had leftovers, slathered with goat cheese, briefly microwaved and served with fresh sour dough baguette from our favorite supplier. This was a good and substantial lunch, we thought.

Oh YUM. I love red peppers and I love tapenade, but never thought to combine the two in this way! Thanks to you for sharing this, thanks to Jan for creating it, and here's hoping she recovers fully and as quickly as possible. She's got a great friend in you.

What a beautiful thing from the heart to do with and for her. She must be a very special woman and is very lucky to have such a special friend in you. I wish her a very speedy recovery to health again! The recipe looks delicious!